Heat 1 tbsp of the oil in a medium saucepan over a medium heat and fry the onion with a pinch of sea salt flakes for 4-5 mins until starting to soften but not colour.

Add the parsley stalks and half the garlic to the onions, then tip in the lentils and 300ml water. Bring to a simmer and cook for 5 mins, shuffling the pan occasionally – when ready, the lentils should be loose and a little brothy (but not soupy). Add two-thirds of the chopped parsley leaves, two-thirds of the mint, 1 tbsp more oil and 2 tsp of the vinegar. Simmer for 2 mins, then reduce the heat to low just to keep warm.

Meanwhile, heat 2 tbsp of the oil in a large frying pan over a medium- high heat. After 45 seconds or so, fry the breadcrumbs for 3-4 mins, tossing to coat and stirring occasionally until golden. Reduce the heat to low, stir in the remaining garlic and parsley leaves, cook for 1 min, then transfer to a bowl. Wipe the pan clean with kitchen paper.

Heat another 1 tbsp oil in the pan over a medium-high heat and cook the radicchio leaves for 1 min, turning often using tongs until they become glossy and slightly wilted (you may need to do this in batches at first, then put all the leaves in the pan once they’ve all wilted). Make a gap in the middle using a spoon and add the rest of the vinegar along with 1 tbsp water. Turn off the heat and quickly stir the leaves around the pan to wilt further in the steam. Season with sea salt and the remaining mint.

Divide the lentils between two shallow bowls or plates. Drizzle with a little more oil, top with the leaves and any pan juices, and scatter over the crumbs to serve.